Strawberries and Cream Pancake Cake

Ingredients

For the Pancake Cake
1 1/2 cups whole milk
1/4 cup STAR White Wine Vinegar
2 cups organic unbleached all-purpose flour
1/4 cup organic sugar
2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. kosher salt
2 eggs, room temperature
1/3 cup of butter, melted
2 tsp. vanilla extract
1/2 cup strawberry jam, divided
16 oz. sliced strawberries, divided
For Whipped Cream Cheese Frosting
16 oz. cream cheese, room temperature
3 cups heavy whipping cream
1/2 cup powdered sugar
2 tsp. vanilla extract

Instructions

For Pancake Cake:

In a large measuring cup combine milk and vinegar and set aside for 5 minutes to “sour”. Add the eggs and vanilla and whisk. Set aside.

In a large bowl add the flour, sugar, baking powder, baking soda, and salt.

Pour the milk mixture into the dry ingredients, whisk just until combined.

Add the melted butter and give a gentle stir. Do not over mix. Some lumps are okay.

Heat a large skillet over medium heat, and coat with a little butter or cooking spray, pour 3/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface.

Flip with a spatula and cook until browned on the other side. Let pancakes cool completely.

In a 6-inch spring form pan place one pancake at the bottom of the pan. Top with 2 tablespoons jam.

Spread 1 cup whipped cream, strawberries, and repeat 2 more times. Keep refrigerated until ready to serve.

For Whipped Cream Cheese Frosting:
In a stand mixer beat cream cheese and sugar until smooth.

Add heavy cream and vanilla. Beat on high until stiff peaks have formed.